My husband and I love this recipe, although we use more hunan sauce in the marinade than is called for (because the first time we made it, we accidentally put all 10 tablespoons in it (instead of 2) and love it that way.
We have made it several times since the first time I reviewed this, and we now use lamb chops instead of rack, because it's even better when the peanut crust is all over the chops, as opposed to just the edges.

This did nothing for me. I have prepared great asian dishes and great lamb dishes but this particular combination was not fine enough for spending the dough on the rack of lamb. The flavors of the hoisin/peanut overpowered rather than complemented.